Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
6
Low
Nutrition per serving
Calories569 kcal (28%)
Total Fat31 g (44%)
Carbs18.1 g (7%)
Sugars5.3 g (6%)
Protein52.6 g (105%)
Sodium622.8 mg (31%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Chicken
2 Tbspcanola oil
4chicken breasts
bone in, skin on
kosher salt
1white onion
quartered
2plum tomatoes
3tomatillos
husks removed
6garlic cloves
peeled
1 cupchicken stock
2chipotles in adobo
plus 1 Tbsp of its sauce
1 Tbsporegano
2bay leaves
For serving
Instructions
Step 1
For the chicken, in a large pot, heat oil over medium heat. Season chicken all over with salt. Place in hot pot, skin side down and cook until skin is golden brown.
Step 2
Flip and cook second side until lightly golden.
Step 3
Remove chicken from pot and set aside. Add onion, tomatoes, tomatillos, and garlic and cook until they are charred and slightly softened.
Step 4
Add in chicken stock, chipotles, oregano, and bay leaves. Return chicken to pot. Reduce heat to low. Cover and cook until chicken is cooked through, about 25-35 minutes.
Step 5
Once chicken is cooked remove to a bowl and set aside.
Step 6
Remove bay leaves from pot. Blend all ingredients in pot until smooth. Reduce sauce until thick, about 10 minutes. Season with salt to taste.
Step 7
Remove skin and bones from the chicken and shred with two forks. Return chicken to sauce.
Step 8
Serve shredded chicken in warmed corn tortillas topped with onion, cilantro, queso fresco, pickled jalapeños, and lime wedges on the side.
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